Homemade Buttery Flaky Pie Crust Recipe

Makes 2 pie crusts (1 lb 8 oz dough total)

prepChill butter and shortening
prepPrepare ice water
2 1/2 cups / 315 g all-purpose flour (spooned & leveled), plus more for shaping and rolling	Whisk flour & salt	Cut in butter & shortening until coarse meal	Drizzle in ice water, stir until large clumps form	Fold dough until flour incorporated, form ball, flatten into 2 discs	Wrap & refrigerate at least 2 hours	Roll one crust into 12-inch circle, 1/8 inch thick	Transfer to pie dish using rolling pin
1 teaspoon salt
6 Tablespoons / 85 g unsalted butter, chilled and cubed
2/3 cup / 130 g vegetable shortening, chilled
1/2 cup / 120 ml ice cold water

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